Dill Pickle Chex Mix
A tangy, crunchy snack mix featuring Chex cereal, bagel chips, pretzels, and a flavorful dill pickle seasoning, perfect for parties and gatherings.
Ingredients
Main ingredients
- 8 cups Corn or Rice Chex cereal (use Rice Chex for gluten-free)
- 2 cups bagel chips (or broken pretzel thins)
- 1 cup pretzel sticks
- 1 cup cashew pieces (substitute roasted peanuts for a budget swap)
Seasoning mixture
- 6 tablespoons butter, melted (use salted to boost flavor or unsalted if watching sodium)
- 1 ounce dry Ranch seasoning
- 1 tablespoon dill pickle juice (from jar of pickles; fresh-brined juice works best)
- 1 tablespoon dried dill (or 1 tablespoon fresh chopped dill, added after baking)
- 1 teaspoon garlic powder
Instructions
Preparation
- Preheat the oven to 250°F and line a large rimmed baking sheet with foil or parchment.
- In a large bowl, combine 8 cups Chex cereal, 2 cups bagel chips, 1 cup pretzel sticks, and 1 cup cashew pieces.
- In a small bowl, whisk together 6 tablespoons melted butter, the 1-ounce packet dry Ranch seasoning, 1 tablespoon dill pickle juice, 1 tablespoon dried dill, and 1 teaspoon garlic powder until smooth.
- Pour the butter mixture evenly over the cereal mixture. Gently toss with a spatula until all pieces are lightly coated.
- Spread the mixture in an even layer on the prepared baking sheet.
Baking
- Bake at 250°F for 1 hour, stirring every 15 minutes so the mix cooks evenly and stays crisp.
- Remove from oven and transfer the mix to parchment paper or foil to cool completely; cooling prevents steam from making it soggy.
- Once cool, store in an airtight container at room temperature for up to 2 weeks.
Notes
To make this nut-free, omit cashews and add an extra cup of bagel chips or more pretzels. For a dairy-free version, replace butter with vegan butter or neutral oil and use dairy-free ranch seasoning.